Caramel Candies

Sid Wainer Caramel Candy

In honor of National Caramel Day, we are sharing a quick and easy tip for flawless homemade caramel every time. We are also using it in this sweet and salty Caramel Candies recipe.

The sprinkling of black lava salt here, which is  Mediterranean flake salt that has been mixed with activated charcoal, adds color as well as unique flavor and extra flaky texture.


Caramel Candies



2 C White Sugar

⅓ C Light Corn Syrup

¼ C Water

1 C Heavy Cream

¼ C Unsalted Butter

1 t Kosher Salt

2 T Jansal Valley® Black Lava Salt

2 T Sea Salt

sid wainer caramel candy


To prepare caramel sauce, begin by brushing the sizes of a sauce pot with water to prevent crystallization, watch our video below to see this tip in action!

Place pot over low heat and mix together sugar, cornstarch, and water and bring to a boil

Meanwhile, in a separate pot heat cream, butter, and Kosher salt to a boil, then reduce to a simmer.

When sugar mixture becomes golden brown in color, or 350° F on a candy thermometer, approx. 10 minutes, remove from heat and let rest 1 minute.

Whisking constantly, slowly pour in cream mixture. It will bubble up, but the slower you pour, the more manageable it will be. Return to low heat, and stir gently until fully combined. Set aside. 

Grease and line a baking dish with greased paper - you will have grease on both sides of the parchment paper. Evenly pour i the caramel and sprinkle with remaining salts.

Refrigerate until set, about 1 hour. Remove from the dish and cut to desired size. 

For a homemade gift, wrap in parchment paper for traditional presentation. Store refrigerated for up to two weeks.


This tip is also perfect for the sauce to go with our Bread Pudding With Satsuma Custard And Caramel Sauce

Print This Article